Saag Gobi (Indian Spinach and Cauliflower Curry)
A comforting Indian curry made with roasted cauliflower simmered in a simple spinach saag base and finished with cashew cream. This balanced saag gobi is perfect for everyday meals with rice or flatbread.
Servings 4
Ingredients
For Saag Sauce
- 12 ounces spinach chopped
- ½ cup onion finely chopped
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- 2 green chilies or jalapeños
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon oil
- ½ teaspoon salt
For Saag Gobi
- 3 cups cauliflower florets
- 1 teaspoon oil
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala
- 1 cup prepared saag sauce
- ¼ cup cashew cream
Instructions
Make the Saag Sauce
- Heat oil in a wide pan over medium heat.1 teaspoon oil
- Add onion, green chilies, ginger, and garlic. Sauté until the onions soften and turn lightly golden.½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 2 green chilies
- Add cumin, coriander, turmeric, garam masala, and salt, and mix well.1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, ½ teaspoon salt
- Add the spinach and cook on high heat until fully wilted and most of the moisture evaporates.12 ounces spinach
- Blend to a coarse or smooth consistency, based on preference.
Make Saag Gobi
- In a small bowl, mix salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.¼ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala
- Add cauliflower florets and oil to a bowl and toss with the prepared spice mix until evenly coated.3 cups cauliflower florets, 1 teaspoon oil
- Spread the spiced cauliflower on a baking tray in a single layer and bake until well roasted with lightly crisp edges. I roasted mine for 20 minutes at 400°F.
- Add the prepared saag sauce to a pot and warm it on low to medium heat.1 cup prepared saag sauce
- Add the roasted cauliflower and cashew cream. Mix gently and simmer for 4 to 5 minutes until the curry comes together.¼ cup cashew cream
- Turn off the heat and serve warm.
Notes
Tested Tips from My Kitchen
- I like to slightly over-roast the cauliflower so it holds its texture after mixing with the saag.
- Cashew cream adds gentle richness without overpowering the spinach; coconut cream also works.
- This curry tastes best fresh, but leftovers can be used in chapati wraps or mixed with cooked quinoa to make patties.
- Saag sauce freezes well. If meal-prepping, freeze the saag separately and add roasted cauliflower when ready to serve.
- Keep the spice level mild so the flavor of spinach and cauliflower stays front and center.
Nutrition
Calories: 90kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 606mg | Potassium: 774mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8020IU | Vitamin C: 65mg | Calcium: 119mg | Iron: 3mg
